Roast baby cauliflowers with browned lime butter and lime-pickled shallots
2 large limes, zest and juice
120g salted butter, softened
2 tsp sweet smoked paprika
2 packs Waitrose 1 baby cauliflowers* (4 heads, about 450g each), trimmed and outer leaves removed
4 shallots, halved and very finely sliced
1 tsp caster sugar
25g pack flat leaf parsley, leaves roughly chopped
3 tbsp small capers, rinsed and drained
*Selected stores only
1. Preheat the oven to 190°C, gas mark 5. Combine the lime zest with the soft butter and paprika, season and rub ⅓ over the cauliflowers. Sit them in a baking tin, loosely covered with foil, and roast for 50 minutes. Put the lime juice in a small bowl with the shallots, sugar and a large pinch of salt; set aside.
2. Brush the cauliflowers with another ⅓ of the butter and roast for a final 20 minutes, uncovered, until tender and browned, then immediately brush with the remaining butter. Add the parsley and capers to the shallot and lime juice mixture with plenty of black pepper, then spoon over the cauliflowers. Serve with salad leaves and steamed rice, if liked.
This recipe first appeared in the Harvest section of Waitrose Food, March 2017 issue. Download the Waitose Food app for the full issue.